South Indian Instant Beetroot Carrot Rava Idli Recipe for Breakfast!

Step by step recipe of instant beetroot carrot rava idli! Made with healthy ingredients, these soft and spongy steamed cakes can be served as breakfast or as a snack.

Don’t we all love Pink! Not just kids, but adults too cannot resist this color in any form. If you have a fussy kid at home or you see a picky eater in your spouse, then is the best way to pack a healthy meal camouflaged in this bright color dish. If the package is as appetizing as this, then no one wants to know what is inside. 🙂 Nearing the end of the week, I was in no mood to cook the regular meal. I had some beetroot and carrots at home and wanted to experiment with it. Since I had never tried making beetroot carrot idli, I decided to give it a go. I tried to keep it as healthy as possible, using flax seed powder,oats, no rice and very little oil. I also had some leftover sattu powder which is mainly roasted chickpea flour. I planned on making my idli batter with this as a base along with rava/semolina.

It is really amazing how our veggies come in different colors and flavors. Personally I feel beets have so much drama in them, be it from the dark red color it produces to the tart sweetness it has! Beetroot and carrot offers that certain sweetness to this idli, while the green chillies help to keep the spice balance. I sent a picture of this idli to KR with this message, “Let’s be in the pink of health always!” I know idli is ocnsidered to be a breakfast recipe, we had this for dinner. If you wondering why, then hold on. These steamed idlis are oil free, plant based, nourishing and delicious! Now why would one not want to have it for dinner and just limit it to breakfast?

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Instructions

Boil beetroot and carrots in water with salt + turmeric powder. Once cooked, peel off the skin and blitz to a smooth puree. In a mixing bowl, add sattu mix/chickpea flour/besan along with rava/semolina, flax seed powder and salt. Then add chopped curry leaves, minced green chillies and ginger paste. Then add the beetroot carrot puree to the bowl. Give it a pancake batter consistency by adding buttermilk/water. Grease idli molds with cooking spray and pour a spoonful of batter in each mold. Steam these cakes for 10-12 minutes. Once its cool, open the idli cooker and carefully remove the idli onto a plate. Serve them with some spicy chutney or sambhar on the side.

Recipe Notes

NotesI didn't blend the spinach along with the beets because I wanted to retain the rich pink color.You can any other veggies to this batter as wellYou can make this a zero oil recipe by avoiding the tadka and the greasing

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